Small fresh yellow peach yogurt ice cream (no yolk version)

Cooking Instructions

1. Ice cream tubs are frozen for more than 12 hours in advance, and this step can be omitted if there is no ice cream tub.

   

2. Cut 2 yellow peaches into cubes, add caster sugar and puree.

   

3. Reserve part and cut into small cubes for later use.

   

4. If there is an ice cream bucket, add the yogurt, whipping cream and vanilla extract to the yellow peach puree, mix well, and let it refrigerate for more than 1 hour or freeze for 15 minutes.

   

5. If you don't have an ice cream bucket, look at this step: add the yogurt and vanilla extract to the yellow peach puree and mix well.
   It's summer now, and it is recommended to pad ice water to beat the whipping cream with 5~6 percent.
   Then add the yellow peach grains to the mixture in the previous step, and mix well.
   Freeze in the refrigerator for more than 4 hours.

6. Pour 4 into the frozen ice cream bucket and add the yellow peaches.

   

7. Turn the toaster to the ice cream maker (imix) for 25 minutes. Then put the ice cream in a suitable container and freeze in the refrigerator for more than 4 hours.

   

8. When eating, take it out and warm it for a few minutes before digging.